Rogan Josh

Rogan josh is an aromatic curry dish from Kashmir and is quite popular in Punjab as well as in other countries such as Pakistan, Singapore and the UK. Rogan means oil in Persian, while josh means heat, hot or passionate. Thus rogan josh means oil cooked over intense fire.

This was brought to India by the Mughals. The relentless heat that there was in the plains of India made the Mughals move frequently to Kashmir, where the indians first adopted this dish.

It is one of the introductory indian dishes, the flavor is not so exotic, which doesn't meant that the taste is not good.

It is an aromatic stew meat (usually lamb) in a sauce of yogurt, tomato and spices. It is little (or no) spicy, depending on psychopathy cook or masochism of diners, of course.

Ingredients

500 g. lamb, diced in 2cm side cubes
2 onions, diced
3 cloves of garlic
1 piece of about 5cm. ginger
200 ml. tomato sauce
1 unflavored yoghurt
1 teaspoon of turmeric
1 teaspoon cumin
3 cardamom pods (seeds)
2 cinnamon sticks
Mint or cilantro leaves, finely chopped

Elaboration

Ground and roast the spices. Marinate the with a tablespoon of spices and two tablespoons of yoghurt. Put the meat in a pan and brown it. Subsequently, reserve the meat and fry onion and toasted spices.

When the onion is brown, reincorporate the meat and then add the yoghurt and the tomato sauce and let boil 5 minutes, stirring constantly.

When he returns to boil, cover the pot and leave on very low heat about an hour (a toaster under the pot helps), stirring frequently to prevent sticking.

When ready (well cooked meat and mushy, and the sauce reduced) remove from the heat and add the chopped cilantro or mint.

Serve with rice or bread.